Recipe from chapter 11.
Ingredients
Serves 8
Cake:
300g/12oz butter
300g/12oz caster sugar
6 eggs
300g/12oz flour
Optional milk splash if necessary.
Filling:
125g/5 oz butter
1 tsp. vanilla essence
250g /10oz icing sugar
3 tablespoons raspberry jam
Topping (optional):
120z/300g plain chocolate
150g/6oz butter
500g/1b icing sugar
3 tbsps. cream
Smarties/ M&Ms/ chocolate buttons to decorate
Method
Cake:
1. Put oven on at 180ºC/350ºF/gas 4.
2. Line and grease 2 round cake tins – approx diameter 20cm/8” and 3cm/1.25” deep.
3. Cream the butter and the sugar until light and fluffy.
4. Add the egg gradually, beating thoroughly between additions.
5. Gently stir in the flour with a metal spoon.
6. Check that you have a ‘dropping’ consistency – put in a spoon and get
